Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup dried brown or green lentils, rinsed and picked over
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
- Add the minced garlic, dried oregano, and ground cumin to the pot. Stir constantly for about 1 minute until the spices are fragrant. This step helps toasted the spices and releases their essential oils for a deeper flavor.
- Stir in the rinsed lentils, diced tomatoes (with their juices), and the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 to 30 minutes, or until the lentils are tender but not mushy.
- Once the lentils are cooked, stir in the chopped kale or spinach. Let it cook for another 2 to 3 minutes until the greens have wilted. Turn off the heat and stir in the fresh lemon juice. Season with salt and pepper to taste.
- Cook Time: 50 minutes
- Diet: Vegetarian, Vegan, Gluten-Free